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Easy Chocolate Espresso Sugar Cookies
Ingredients
  • 2 cups [284 g] all-purpose flour
  • ½ cup [50 g] Ghirardelli Majestic Cocoa Powder
  • ¾ teaspoon baking soda
  • ⅛ teaspoon cream of tartar
  • 1 cup [2 sticks or 227 g] unsalted butter at room temperature
  • 1 ½ cups [300 g] granulated sugar
  • 1 teaspoon espresso grounds or espresso powder
  • ¾ teaspoon fine sea salt
  • 1 large egg plus 1 large yolk at room temperature
  • 1 tablespoon coffee-flavored liqueur optional
  • 1 teaspoon pure vanilla extract
  • 6 oz [170 g] Ghirardelli Dark Wafers chopped into bite-sized pieces
  • Sanding sugar for rolling, and flaky salt for sprinkling (optional)
  • subheading: Equipment:
  • Half Sheet Pan
  • Size 24 Cookie Scoop
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